After you have whipped up a big batch of American buttercream, learn how to store it in this free lesson with cake designer Anita Algiene. Although it is best to use freshly whipped icing when icing cakes and cupcakes, Anita recognizes that that isn’t always practical. There are times when you may need to make a batch in advance or perhaps you made too big of a batch and you don’t want to let it go to waste.
Anita shares her simple method to storing her favorite buttercream from “Making America Buttercream”. She shares guidelines for buttercream being stored for short or extended periods of time. Also included are tips on keeping your buttercream smooth without it drying out while working and how best to bring it back to room temperature.
For more buttercream basics check out more of Anita’s lessons to learn some tips and tricks for piping print and cursive letters.